Lemon Torta

There are numerous Italian lemon torta recipes as every region of Italy seems to have its own version. This recipe makes a pound cake like torta with a beautiful, but not overpowering, lemon flavor. It should be made with organic lemons as you use the zest of the entire lemon as well as the juice. I was fortunate to be able to buy large biologico (organic) lemons from Sorrento, the area known for growing the best lemons in Italy. (According to my friends and neighbors in Le Marche, the best limoncello comes from Sorrento lemons which are not as tart as many types of lemons.) I served this torta with fresh strawberries from the south of Italy which are plentiful now, but any berry in season would be a wonderful accompaniment along with a dollop of whipped cream.

Equipment

MAKING THE TORTAStep 1: Zest and juice one large organic lemon.Step 2: Whip the 3 egg whites until medium stiff peaks form (not stiff, but not too soft either)Step 3: In a large mixing bowl, combine the flour, sugar, and the baking powder.Step 4: Add the milk, olive oil and juice of one lemon and mix to combine with the electric mixer into a creamy batter, but do not over beat.Step 5: Mix in the lemon zest until it is just incorporated.Step 6: Gently fold in the whipped egg whites until no white streaks remain.Step 7: Transfer the batter to the greased and floured spring form pan.Step 8: Place the torta in the center of the preheated oven and bake for approximately 35 minutes until it is light golden brown and a cake tester comes out clean.Step 9: Turn off the oven and let the torta remain for 5 additional minutes.Step 10: Remove the torta from the oven to a rack to cool. Remove the sides of the pan after about 15 minutes and then let the cake cool completely before transferring it to a serving plate.Buon Appetito!